1 Can Thai Coconut Milk
1 tbs. Cumin Seeds and Coriander Seeds combined, toasted and smashed with mortar
1& 1/2 cups Hannah Sweet Potato diced
1 Cup Frozen Peas
2 Handfuls of Maitake Mushrooms, Rinsed and split
1/2 Onion diced
4 Cloves Garlic
1/2 Tbs. Fresh Ginger
1 dash Turmeric
1/2 Tbs Curry Powder
1/2 teaspoon Black Pepper
Sea Salt to taste
1 cup M’hamsa Couscous
Garnish: Light sprinkle of Cayenne, Cilantro, Coconut flakes, Black Ufra, Red Pepper Marash.
Prep: Dice Onion, garlic and set aside. Prep Sweet potato. Brown cumin, coriander in a separate iron skillet, until fragrant and browned, and mash with mortar.
Wash and prepare mushrooms in separate skillet, with grapeseed oil, garlic and sear until brown on all sides, salt.
Heat large Iron Skillet with Coconut oil, toss in cumin/coriander, brown ever so slightly until fragrant. Add garlic, tumeric, coconut milk and tomatoes. Rinse can of coconut milk with water and add approximately 1/4 cup of that water to pan. Add tomatoes, stir for approximately 5 minutes.
Add the Sweet Potatoes, Chickpeas, and time for approximately 15-20 minutes, while simmering add the mushrooms.
While this is cooking make your Couscous. When timer hits add the frozen peas and cook for a few minutes. Add the Maitakes to curry.
Serve on Couscous, garnish with Cayenne Pepper, Cilantro, Fresh Lime, and Urfa pepper, and Marash.
This was a bit Indian, Moroccan and think it might have been my favorite curry ever. The couscous soaked up the curry perfectly so glad I went with that! And flavor it could have been the Thai Brand Coconut milk or this special white skinned sweet potato I’ve never used before, called a “Hannah”. Whatever it was it was divine in taste. It’s been the coronavirus season, my son was dismissed early from Spring Break, college is out and wanted to make him something homey and delicious. Hope everyone is staying strong with whole-foods plant-based meals like this to keep your immunity strong. Stay well! And please let me know how you like this, a must try! Enjoy!!